Save There's something about the way a kitchen fills with steam when you're making soup that makes everything feel a little quieter, a little warmer. My neighbor knocked on my door one grey afternoon holding a bag of chicken she'd overcooked, asking if I could salvage it—that's actually how I landed on this particular combination of rice, vegetables, and broth. What started as a rescue mission became the soup I now make whenever someone needs feeding or I need feeding myself.
I made this for my sister after she mentioned feeling run down, and she asked for the recipe before she'd even finished the bowl. Now it's become our thing—she texts me in winter saying she's making the soup, and I know exactly what she means. There's comfort in having a dish that needs no explanation, just a ladle and a willingness to sit together.
Ingredients
- Chicken breasts: Two large boneless, skinless breasts give you tender, shredable meat without the fuss, though thighs work beautifully if you want deeper, richer flavor.
- Olive oil: Just two tablespoons is enough to get everything sizzling and wake up the aromatics.
- Yellow onion: One large onion diced small means it'll practically dissolve into the broth and build the foundation of everything else.
- Carrots and celery: Three of each, cut into coins and slices—they soften completely and sweeten the pot as they cook.
- Garlic: Three cloves minced fine, added after the vegetables have softened so it doesn't burn and turn bitter.
- Long-grain white rice: Three-quarters cup, rinsed thoroughly to remove the starch so you don't end up with gluey soup.
- Low-sodium chicken broth: Eight cups is the backbone here—go for quality broth because you can taste it in every spoonful.
- Dried thyme and rosemary: A teaspoon and half teaspoon respectively, adding that gentle herbal note that says home.
- Bay leaves: Two of them, stirred in whole and fished out before serving—they whisper flavor without announcing themselves.
- Salt and black pepper: Season to your taste as you go, tasting and adjusting until it feels right.
- Fresh parsley and lemon: Parsley brightens everything at the end, and lemon juice is optional but transforms the whole thing with a quiet lift.
Instructions
- Get your aromatics softened:
- Pour olive oil into a large pot over medium heat and let it shimmer for just a moment, then add diced onion, carrots, and celery. Let them cook for five to six minutes, stirring occasionally, until they start turning tender and smell sweet—that's when you know they're releasing their flavors into the oil.
- Build the flavor foundation:
- Stir in your minced garlic along with the thyme and rosemary, cooking just until you can smell that fragrant, slightly toasted aroma, about a minute. This small step keeps the garlic from tasting harsh while letting the herbs warm through.
- Add your chicken and broth:
- Place the chicken breasts right into the pot, then pour in all eight cups of broth along with the bay leaves, salt, and pepper. Bring everything to a boil—you'll see the broth get cloudy at first, then clear as it heats through.
- Add rice and simmer gently:
- Stir in your rinsed rice, then reduce the heat to a low simmer and cover the pot. Let it cook for twenty to twenty-five minutes without lifting the lid too often—the moisture trapped inside is doing important work, cooking the rice until it's tender and fluffy while the chicken becomes completely cooked through.
- Shred and finish:
- Carefully lift out the chicken breasts and set them on a cutting board, then use two forks to pull the meat into tender shreds. Return the shredded chicken to the pot, fish out and discard the bay leaves, then stir in fresh parsley and a squeeze of lemon juice if you're using it.
- Taste and serve:
- Give everything a gentle stir and taste the broth—adjust salt and pepper until it tastes just right to you. Ladle into bowls and serve hot, letting the steam warm your face as you bring it to your lips.
Save 
Save My daughter ate three bowls of this soup and declared it better than the version at her favorite café, which I won't lie, made me feel like I'd done something right that day. It's strange how food becomes proof that you're taking care of people, and this soup has a way of doing that quietly and generously.
Why This Soup Works
The magic here is balance—tender rice that's cooked just until it's fluffy, vegetables that melt into the background, and chicken that shreds into the gentlest possible texture. Everything cooks at the same pace in one pot, which means you're not juggling multiple timers or dishes, just watching one beautiful thing come together. The broth becomes richer as the rice releases its starch, creating a silky finish without any cream unless you want to add it.
Ways to Make It Your Own
This soup doesn't demand exact adherence—it actually invites improvisation. If you have green beans or zucchini hanging around, add them alongside the carrots and celery. Brown rice works beautifully if you're chasing more fiber, though you'll need to extend the cooking time to thirty-five or forty minutes. Some cooks add a splash of heavy cream at the very end for richness, others finish with a drizzle of good olive oil and fresh herbs.
From Pot to Table
This soup tastes even better the next day when the flavors have had time to deepen and settle, so don't hesitate to make it ahead. It keeps for three or four days in the refrigerator and reheats gently on the stovetop with just a splash of broth to loosen it back up. Serve it with crusty bread for dipping, or alongside a simple green salad if you want something bright to cut through the richness.
- A squeeze of fresh lemon juice right at the table transforms it from comforting to absolutely brilliant.
- Toasted bread rubbed with garlic and a small handful of fresh parsley makes the simplest, best side dish.
- Save any leftovers in an airtight container and you'll be grateful to yourself on a cold morning.
Save 
Save There's a reason this soup has stayed in my rotation for years—it feeds people without fuss and tastes like someone cared. Make it once and you'll understand why.
Recipe Guide
- → Can I make this soup ahead of time?
Absolutely. The flavors actually develop and improve when made a day ahead. Store in the refrigerator and reheat gently, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Consider freezing without the rice if you prefer, as rice can become slightly soft when frozen and reheated.
- → What rice works best?
Long-grain white rice holds its shape beautifully. Brown rice adds fiber but requires about 15 minutes extra cooking time and more liquid.
- → Can I use rotisserie chicken?
Certainly. Use about 3 cups of shredded rotisserie chicken and add it during the last 10 minutes of cooking to heat through.
- → How can I add more vegetables?
Feel free to add diced potatoes, green beans, or peas during the simmering stage. Spinach or kale work well stirred in during the last 2 minutes.